- 1 dozen freshly shucked oysters
- 2 shallots, very thinly sliced
- 6 tablespoons red wine vinegar
- 1/ 2 teaspoon brown sugar
- Pink caviar
Combine the shallots, vinegar and brown sugar and leave to marinate overnight or for a minimum of one hour in the fridge.
Plate your oysters and dollop a small amount of pink caviar onto them and a sprinkling of chives. Serve with the mignonette sauce and enjoy!